Serves: 6
Total Calories: 216
1. Preheat the oven to 350°F. Liberally grease a 2 1/2-quart casserole dish and set aside.
2. Set the egg yolks aside. Beat the whites until stiff, and set aside.
3. Combine the stuffing mix, creamed corn, milk, egg yolks, onion, parsley, and butter or margarine in a large bowl, mixing well with a fork. Fold in the egg whites.
4. Pour the corn mixture into the prepared dish and bake uncovered for 1 hour, or until puffed and brown.
This Breaded Corn Souffle recipe is from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook. Download this Cookbook today.
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